Aubergine Puree - Kyopolu

Servings: 6
Preparation time: 1 HR

2-3 aubergines
4-5 peppers
2-3 tomatoes, diced
3-4 cloves garlic, pureed
1 tbs chopped parsley
vinegar to taste
sunflower oil to taste


Preheat oven to 200° C.

1.  Bake the aubergines and peppers on a hot plate until skins are almost black.

2.  Peel and cut into small pieces.

3.  Add the finely chopped diced or grated tomatoes, then the crushed garlic.

4.  Mix with a wooden spoon, add oil and vinegar, salt to taste, beat.

5.  Pour into a plate and top with finely chopped parsley.

Serve on a bed of lettuce with crusty bread and you will have a great lunch